Jerk Lobster with Mango Gazpacho

Jerk Lobster Canape Submitted by ChefRobertNC
Jerk Lobster Canape Submitted by ChefRobertNC
Delicious Summer Soup! This mango gazpacho is nice and fruity, packed full of flavor ,and is the perfect compliment to the jerked lobster!




For the Jerk Marinade: 2 tablespoon Tamarind Paste 3 tablespoon brown sugar 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon garlic powder ½ teaspoon allspice ½ teaspoon cinnamon ½ teaspoon mace ½ habanero (or serrano depending on heat tolerance) 1 c soy sauce 1 c fresh pineapple juice 1 c fresh orange juice For Mango Gazpacho 4 mangoes, large dice 2 celery stalks, quartered 2 green apples, large dice 1 cucumber, seeded and quartered 1½ teaspoon minced ginger ¼ teaspoon ground cumin salt and pepper to taste Lobster Cilantro, chopped for garnish

Nutritional information

No nutrition information available


In order to prepare the jerk marinade, combine all the ingredients in a blender and blend well. Strain the mixture through a fine mesh strainer into a small saucepan. Reduce the jerk marinade by a little more than half. Adjust the seasoning with salt and pepper. Sometimes I need to add more sugar to make combat the spice level. It all depends on how spicy your peppers are; adjust to your personal taste. Reserve the marinade in the saucepan. Bring a pot of heavily salted water to a boil and prepare an ice bath. Through in the lobster, turn the heat down to medium and cook for about 10 minutes. Remove the lobster from the water and shock in the ice bath. Once cool enough to handle, remove the lobster meat from the shell. Keep in as big of pieces as possible. Once the lobster meat is removed, place the meat in the marinade. Fold to gently coat the lobster in the marinade. To make the gazpacho, place all the ingredients in a food processor and blend until completely smooth. Strain the mixture through fine mesh strainer into a bowl. Put in refrigerator until thoroughly chilled. To serve the soup, warm the lobster back up in the marinade on low heat. Ladle to cold soup into a chilled bowl. Remove the lobster from the jerk marinade with a slotted spoon to remove any excess marinade and place on top of the soup. Garnish with chopped cilantro. Serve!